Evelyn Collins' Dietetic Fruit Cake
A moist, fiber-rich fruit cake featuring raisins, pecans, and warm spices, perfect for healthy snacking or teatime, suitable for those seeking a diet-friendly dessert.
Ingredients
Instructions
- Cook raisins in water until the water is gone.
- Add unsweetened applesauce, eggs, liquid sweetener, and cooking oil to the cooked raisins.
- Mix well until combined.
- Add dry ingredients: baking soda, cinnamon, nutmeg, and all-purpose flour, along with vanilla, and mix thoroughly.
- Pour the batter into a loaf pan sprayed with non-stick spray (e.g., Pam).
- Bake at 350°F (175°C) for 1 hour until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a mashed ripe banana or an extra 1/4 cup of applesauce. You can substitute the pecans with walnuts or omit nuts altogether for a nut-free version. If you prefer a sweeter cake, increase the liquid sweetener or add a bit of honey. Remember to check the cake a few minutes before the hour is up to prevent overbaking.
Serving Suggestions
This Dietetic Fruit Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a cup of tea or coffee for a delightful afternoon snack. For a festive touch, serve alongside the Creamy Holiday Vegetable Dip to create a balanced spread for gatherings.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds or warm in a toaster oven until just heated through, maintaining its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Evelyn Collins' Dietetic Fruit Cake contains roughly 776 calories, with 5g protein, 110g carbohydrates, and 31g fat. It is a good source of dietary fiber (18% of the Daily Value), iron (13% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 836mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake vegan?
Yes, you can substitute the eggs with flaxseed meal or applesauce to make the cake vegan. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg needed. This will help bind the ingredients while keeping the cake moist.
How can I adjust the sweetness of this fruit cake?
To adjust the sweetness, you can increase the amount of liquid sweetener or add more raisins, as they provide natural sweetness. Alternatively, if you find it too sweet after baking, you can serve it with unsweetened yogurt or a tangy cream cheese frosting to balance the flavors.
What can I add to enhance the flavor of the cake?
Consider adding citrus zest, such as orange or lemon, to the batter for a bright flavor. You can also mix in dried fruits like cranberries or apricots for added texture and taste. Spices like ginger or allspice can also elevate the flavor profile of this cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).